Raw Butternut Squash Salad
Sarah Rinkavage - Lula Cafe
Chef demonstration
Salads
Autumn
Raw Butternut Squash Salad
- Use 1 squash for each 1 apple
- Peel Squash and shave as thin as possible- using a mandolin or a peeler. You can also use a box grater. Whatever you have on hand
- Do the same with apple
- Put in a bowl and toss with a teaspoon of salt. Let sit and break down a bit while you make the dressing
Ginger dressing
- 1 knob of ginger, peeled
- 1 shallot, minced
- 1/4 cup apple cider vinegar
- 1/4 apple cider vinegar
- 2 tablespoon honey
- 1 cup olive oil
- Slice the ginger and saute in a dry pan to get a little char on it. Or if you have a grill, grill them until a dark char is on them. Then mince with a knife. Mince the shallot as well and mix with the ginger. Stir together with the honey, vinegar, cider and oil
- You do not need all of the dressing for the amount of salad you are making. Just dress the squash and apple mix as much as you like
- Put the salad in a bowl and top with the following ingredients: Pickled golden raisin, spiced pumpkin seed, aged gouda, watercress (recipe for each below)
Pickled Golden Raisin
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup sugar
- 2 cup golden raisin
- Heat every thing but the raisins until the sugar dissolves. Pour over the raisins. Let cool. Raisins can stay in the liquid until used.
Spiced Pumpkin Seed
- 1 cup pumpkin seed
- 2 tablespoon vegetable oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- Toast the seeds in the oil in a pan on a burner until golden. drain the oil on a paper towel. Toss the seeds in the spice mix.
Aged gouda
- Shave with a peeler
Watercress (or any peppery green)
- Clean and pick through